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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the shrimp and reserve the shells. De-vein the shrimp, cover and chill until needed. | 2. Heat the oil in a large pot and stir-fry the shrimp shell for 3-4 minutes until they turn pink. Add the lemon grass, lime leaves, chili and stock. Pare a strip of zest from the lime and add to the pot. | 3. Bring to a boil, then lower the heat, cover and simmer for about 20 minutes. | 4. Strain the liquid and pour it back into the pot. Squeeze the juice from the lime and add to the pot with fish sauce and salt and pepper to taste. | 5. Return to a boil, lower the heat, add the shrimp and simmer for 2-3 minutes. | 6. Add the thinly sliced chili and scallion. Sprinkle with cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	12	ounces		241.4	3.094	46.273999999999994	3.4339999999999997
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
lemongrass	1		chopped	-	-	-	-
kaffir lime leaf	2		shredded	-	-	-	-
green chili pepper	1		seeded chopped	89.955	21.2744	4.4978	0.4498
chicken stock fish	5	cups		-	-	-	-
lime	1			-	-	-	-
thai fish sauce	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-
red bird eye chili	1		seeded sliced	-	-	-	-
scallion	1		sliced	32.0	7.34	1.83	0.19
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.